It is officially winter, which means it is time to break out the root vegetables. I find them tremendously comforting in cold weather. Today’s lunchbox of lunch and one snack includes a Quinoa Root Vegetable Casserole (see below for recipe) along with some other deliciousness:
- Black beans cooked with salsa along with Quinoa Root Vegetable Casserole
- Salt and vinegar kale chips (dehydrated instead of roasted, but otherwise the exact recipe)
- Chocolate Milkshake Smoothie with Banana
The idea for the Quinoa Root Vegetable Casserole came from a lovely cookbook my husband gave me for my birthday: Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook.
I have been enjoying reading it the last couple of months, but have not yet made anything from it. I loved the sound of the Roasted Vegetable and Quinoa Casserole in it, but it calls for beets, which, despite trying several time and in several different preparations, I have not warmed up to. So I omitted the beets, tweaked the seasoning, changed the quantities to emphasize the celeriac more, and came up with this casserole. Somehow, one tablespoon of extra-virgin olive oil makes this wonderfully buttery, despite it being a vegan dish.
Quinoa Root Vegetable Casserole (Gluten-Free, Vegan, Soy-Free, Nut-Free)
Inspired by Gluten-Free Recipes for the Conscious Cook: A Seasonal, Vegetarian Cookbook
Makes 4-6 servings
Preheat oven to 400F. Combined all ingredients in a large casserole dish. Cover and bake for 45 minutes, until the vegetables are tender to your liking. If not, add an extra 1/4 cup of water and cook another 10 minutes (note, I did not find that necessary).
I am submitting this recipe to Amy’s Slightly Indulgent Tuesday which is a wonderful weekly recipe event.